Quick Injera Recipe (Ethiopian Flatbread)

Injera is a soft, spongy flatbread that is a staple in Ethiopian cuisine. It is known for its bubbly, spongy, pancake-like texture. In appearance wise, injera looks a bit like our South Indian dosai or appam, but it is much soft, spongy and has porous texture. Traditionally injera takes 2 to 3 days for fermentation, but I wanted to make an instant version of injera using teff flour, cooked rice, vinegar and yeast. This instant version still captures the authenticity and the airy texture of injera. It is a great recipe to try if you want to explore other global cuisines.

Ethiopian Injera Recipe

During our trip to Japan, on the occasion of our 13th wedding anniversary, we visited an authentic Ethiopian restaurant. It was in my bucket list to try the Ethiopian cuisines, so we ordered a big Ethiopian platter that came with injera, served along with different flavourful curries like Doro wat ( a spicy chicken stew ) , Misir wat ( a lentil stew ) , Sega wat ( beef stew ) and other traditional side dishes.

Jump to:

My husband, our kids and I truly enjoyed the meal. We also tried the famous Ethiopian coffee, which made the experience even more special and was the perfect way to end our celebration. After that trip, I felt inspired to recreate some of the dishes we tried, like egg sando ( egg sandwich ), Kare pan ( a curry stuffed bun ) and now this injera.

About Injera

Injera is an authentic and staple dish served in Ethiopian cuisine. The authentic version of injera is prepared by mixing the teff flour with water and left to ferment naturally for 2 to 3 days. The fermentation helps the injera to create the spongy texture and tiny holes. It is cooked in a large flat pan or a crepe pan or in a griddle, similar to how we make our dosai or pancake, the batter is poured, covered and cooked. The bottom is thin and the top of the injera will be soft and bubbly. The injera is naturally gluten free because of the ingredients used.

In Ethiopia, Injera is more than just a bread, it’s also your plate and spoon. You tear off a piece of injera and use it to scoop the stews and side dishes. No need for a fork or spoons, just your hands and this soft bread is enough!

I have made an instant version of injera using teff flour, vinegar, yeast and cooked rice. Making instant versions of injera at home is so easy and it’s totally worth the try. It is so light, airy and soft and tasted exactly like the traditional injera that we tried during our trip.

Similar Recipes

Berbere Spice Mix

Dorowat

Misir Wat

Gomen Wat

Ethiopian Cabbage Potato

WHY THIS RECIPE WORKS

Easy to make : Like traditional injera recipe, you don’t have to wait for days to ferment the batter. This instant version uses vinegar, yeast and baking soda to create that soft, bubbly texture in no time and is perfect for busy days or special occasions. Also this does not require any fancy tools or equipment, just a dosai tawa or non stick pan is enough to prepare injera.

WHY I LOVE THIS RECIPE – Injera is a delicious and unique flatbread that is soft, spongy and full of flavours. It is perfect for scooping the stews, curries for lunch or dinner. I first tasted the injera during our trip to Japan at an Ethiopian restaurant and I got instantly hooked to it. That experience inspired me to try making this instant version of injera at home. Now this has become one of our family favourite recipes.

Kids friendly : The injera is so soft and has a texture similar to dosai, appam or pancake. So kids will definitely love it for sure. Serve them with mild curries or stews.

Healthy : Teff flour is naturally gluten free and rich in iron, fibre. It is a great way to introduce teff to your family. As it tastes neutral, it pairs well with any curries or stews. And also it’s a great way to introduce different cuisine to your family.

Ingredients

Teff flour : Teff flour is the traditional and staple ingredient used in making Ethiopian injera recipes. It is naturally gluten free and helps to ferment, and create the porous texture. Some may find it expensive or it may not be available in your area, in that case you can substitute with any millet flour like buckwheat flour, sorghum flour, wheat flour, or tapioca flour.

Rice flour : Rice flour helps to create the texture and achieves a soft, light injera when combined with teff flour. You can also substitute with all purpose flour, oat flour, tapioca flour.

Cooked rice : I have used regular leftover cooked rice. The rice helps with the fermentation process and makes the injera fluffy and spongy.

Dry yeast : In instant version, dry yeast acts as the leveling agent and helps to form the bubbles. Baking powder can be used as an alternate ingredient.

Sugar : I have used regular white sugar and help the yeast to activate it faster.

Baking soda : Baking soda is also another leveling agent used to raise the batter and creates more bubbles.

Vinegar : Vinegar is a sour liquid, usually white or apple cider vinegar works. It has the acidic component that reacts with baking soda to help in leveling and create the gas. For alternative, buttermilk, yogurt or lemon juice works for fermentation.

Salt : Salt is used for flavour and to balance the taste of injera. You can also substitute with sea salt, himalayan pink salt.

Hacks

Activating the yeast : In a bowl, add warm water, yeast and mix. Let it rest for 5 to 10 minutes.

Trick to form bubbles : Just before cooking the injera, add in vinegar and baking soda. This hack helps the batter to get light, airy with lots of bubbles.

Use non-stick pan : For beginners or to prevent sticking to the pan, use a non-stick pan or a flat griddle. When the pan is hot enough, apply some oil, then pour the batter and spread evenly to the pan. Once the bubble starts to appear, cover with a lid and cook for 30 seconds. Don’t need to flip.

Sourdough starter : This is an alternative to the yeast. If you have an active sourdough starter, then it can be used to ferment the batter quickly.

Injera Recipe (Step by Step Pictures)

1)Take teff flour, rice flour, cooked rice in a blender.

2)Add in sugar.

3)Add salt to taste.

4)Pour enough water to make it into a batter.

5)The batter has to be smooth.

6)Once the batter is done, take it in a bowl, add some extra water to get slightly thin consistency.

7)Now Mix this really well until the batter is smooth.

8)Pour the batter through a fine mesh strainer to remove any grits or unblended rice.

9)Now in a separate small bowl, add in yeast. Pour little warm water over the yeast and mix well. Leave this for 5 minutes until the yeast is foamy and activated.

10)Now pour this yeast mixture into the ground batter and mix well.

11)Make sure the yeast is well mixed.

12)Cover this and set aside for 45 minutes to 1 hour until it is foamy and airy.

13)Now the batter is foamy.

15)Just before cooking injera, add in vinegar and baking soda.

16)Mix this really well. The batter till get light and airy with lots of bubbles.

17)Now heat the largest nonstick pan that you have, you need some kind of lid for the pan, I used a plate. The pan should be really hot. Apply a layer of oil using paper towel. There shouldn’t be too much oil on the pan. Just a light grease to season the skillet is enough.

18)Take a large ladle of batter, pour the batter on the pan, swirl it gently so the batter coats the pan evenly.

19)You will see lots of bubbles on the injera immediately.

20) Once the raw batter on top of injera fades, cover with a lid and cook on high heat for 30 seconds.

21)Now remove the lid and reduce the flame to medium, cook for another 30 seconds.

22)Now use a spatula to gently remove the injera for the skillet and place it on a parchment paper or a clean large plate.

23)Let it cool for 20 seconds. After 20 seconds you can fold the injera as per your liking and store.

24)Look perfectly soft injera.

25)Enjoy.

Expert Tips

Ensure you use warm water to activate the yeast. Don’t add too much hot water.
Good injera has a good amount of holes or bubbles on top. If not, add a bit of baking soda or baking powder.
Cook a small batch of injera to check the consistency. According to that, adjust the water or flour or baking soda.

Storage

The leftover injera can be refrigerated. Place parchment paper between each injera and store them in an airtight container or in a ziploc bag. Reheat them using a pan or in a microwave oven.

Serving

Injera is traditionally served on a large platter with various Ethiopian stews like doro wat ( chicken stew ) , sega wat ( beef stew ), misir wat ( lentil stew ) and tear off pieces of injera to scoop up the meal.

FAQ

1 . My injera is sticking to the pan. What should I do?

Ensure to use a non-stick or a properly seasoned pan. Try to lightly oil the pan before making each injera.

2. How do I know if my batter is at the right consistency?

The batter should be thin like a crepe batter and slightly thicker than pancake batter. If it is too thick, add a tablespoon of water and if it is too thin, add a tablespoon of flour.

3 . Is this suitable for kids?

Definitely! Kids will love the injera because of its soft, pancake-like texture. You can pair it with mild curries or mashed vegetables for a fun and healthy meal.

4.Why does my injera not have bubbles or holes on top?

The bubbles form only when the batter ferments properly and the pan should be hot enough while making injera. Cook on medium heat without flipping.

5.What if I don’t have dry yeast?

You can skip yeast and use a combination of vinegar and baking soda. Let the batter sit for a few hours at room temperature for fermentation.

Variations

Mini injera : Pour the batter into a mini pancake pan or make small round versions of injera. It is the best way to enjoy the injera as a party snack or as a starter.

Injera chips : Cut the leftover injera into small pieces and fry or bake them until crispy. Serve with guacamole or hummus or salsa. Great for evening snack options.

More Flatbread Recipes to Try

📖 Recipe Card

Ethiopian Injera Recipe (Instant Injera Flatbread)

Print
Pin
Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Resting Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 12 injera

Calories: 97kcal

Equipment

Large nonstick skillet
Lid for the skillet
Blender

Instructions

▢
In a blender jar, take teff flour, rice flour, salt, sugar, cooked rice along with some water and make it into a smooth batter. Add more water if required to make a smooth batter. Once the batter is done, take it in a bowl, add some extra water to get slightly thin consistency. Now Mix this really well until the batter is smooth. Pour the batter through a fine mesh strainer to remove any grits or unblended rice.
▢
Now in a separate small bowl, add in yeast. Pour little warm water over the yeast and mix well. Leave this for 5 minutes until the yeast is foamy and activated. Now pour this yeast mixture into the ground batter and mix well. Cover this and set aside for 45 minutes to 1 hour until it is foamy and airy.
▢
Just before cooking injera, add in vinegar and baking soda. Mix this really well. The batter till get light and airy with lots of bubbles.
▢
Now heat the largest nonstick pan that you have, you need some kind of lid for the pan, I used a plate. The pan should be really hot. Apply a layer of oil using paper towel. There shouldn’t be too much oil on the pan. Just a light grease to season the skillet is enough.
▢
Take a large ladle of batter, pour the batter on the pan, swirl it gently so the batter coats the pan evenly. You will see lots of bubbles on the injera immediately. Once the raw batter on top of injera fades, cover with a lid and cook on high heat for 30 seconds. Now remove the lid and reduce the flame to medium, cook for another 30 seconds. Now use a spatula to gently remove the injera for the skillet and place it on a parchment paper or a clean large plate. Let it cool for 20 seconds. After 20 seconds you can fold the injera as per your liking and store.

Notes

Make sure the skillet is hot when pouring the injera, so you get lots of bubbles.
Add baking soda and vinegar just before cooking, so the batter is activated and you get porous injera.
Nonstick skillet with handle is best for making injera.
Injera takes less time to cook. So keep an eye on it.
The batter shouldn’t be thick or too thin. Just semi consistency.
You can store injera in an air tight container so it stays warm.

Nutrition

Join us on FacebookFollow us on Facebook

Share by Email
Share on Facebook

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

Follow me on Instagram, Facebook,Pinterest ,Youtube for more Yummy Tummy inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

More Ethiopian Recipes to try

–>